This smoky, delicious Smoky Pasilla Enchilada Sauce recipe is divine with enchiladas (of course!), as well as chicken, steak, fish, pasta, rice or simply for a dipping sauce. Makes approximately 2 cups
Place the dried chiles in a medium-sized sauce pot and add enough water to cover them.
Bring the water to a boil and then cover the pot and remove it from the heat. Let the chiles hydrate in the hot water for at least 45 minutes.
Remove 1 cup of the water from the pot and pour it a blender.
Then remove the chiles from the pot. (You should have about 1 cup's worth.) Use your hands or a paring knife to gently remove the stems and seeds. Then add the chiles to blender.
Add the stock, garlic, cumin, sugar, salt and cinnamon.
Purée until the sauce is completely smooth, about 30 seconds.
Pour the sauce into a storage container and keep refrigerated until you're ready to use it.